Ingredients:

  • 180 g (1.5 US cups) Pumpkin Seeds (raw, hulless, unsalted)
  • 15 mL (1 US Tbsp) Neutral Oil (e.g., Avocado or Grapeseed)
  • 15 mL (1 US Tbsp) Maple Syrup (or Honey)
  • 7 g (1 US Tbsp) Chili Powder (Ancho or standard blend)
  • 5 g (1 US tsp) Smoked Paprika
  • 1 g (1/2 US tsp) Cayenne Pepper
  • 5 g (1 US tsp) Kosher Salt
  • 1 g (1/2 US tsp) Black Pepper (freshly ground)

Instructions:

  1. Preheat the oven to 160°C (325°F). Line a large baking sheet with parchment paper or a silicone mat.
  2. In the mixing bowl, whisk together the chili powder, smoked paprika, cayenne pepper, kosher salt, and black pepper until fully homogenous.
  3. Add the raw pepitas, oil, and maple syrup to the bowl. Toss thoroughly with a spatula until every seed is evenly moistened. This wet base is crucial for seasoning adherence.
  4. Pour the seasoned dry mix over the wet seeds. Toss rigorously until the seeds are completely coated and no dry clumps of spice remain.
  5. Spread the seasoned seeds onto the prepared baking sheet in a single, thin layer. Ensure there is minimal overlapping to promote even crisping.
  6. Roast for 8 minutes. Remove the sheet and stir the seeds well with the spatula. Return to the oven and roast for an additional 7–10 minutes, watching carefully until the seeds smell toasted and the coating is matte and slightly caramelized.
  7. Immediately transfer the baking sheet to a cooling rack. The seeds must cool completely (about 20 minutes) on the sheet. They will appear slightly soft when hot but will crisp up significantly as they reach room temperature.
  8. Store in an airtight container at room temperature for up to two weeks.